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Ingredients
- 2 x beaten Large eggs
- 2 tsp Water
- 1/2 c. Cheddar cheese, grated
- 1/2 c. Cottage cheese
- 1/2 c. Yogurt, unflavored
- 1 lrg Eggplant
- 1 1/2 tsp Salt
- 1 lrg Onion
- 2 clv garlic
- 1 x Green pepper
- 2 Tbsp. Flour
- 1/4 c. Oil
- 1 x (8 oz) can Tomato sauce
- 1 x salt and pepper to taste
- 1 dsh Cinnamon
Directions
- Before frying eggplant slices, dip them in a batter of beaten Large eggs, water and grated cheese. Assemble casserole as described in basic recipe. Top with a mix of cottage cheese and yogurt. Cover with wax paper and place in microwave oven. Cook on medium setting 10 min, or possibly till sauce is bubbly.
- Microwave Oven Directions: Peel and slice eggplant. Sprinkle with salt and allow to stand 25 to 30 min. Chop the onion, garlic and green pepper finely and place in a glass mixing bowl. Cover bowl with plastic wrap and place in microwave oven. Cook on high setting for 5 min or possibly till vegetables are soft. Rinse the eggplant and pat dry. Coat eggplant slices with flour and fry in warm oil till crisp and brown. Set aside. Combine tomato sauce, salt, pepper and cinnamon. In a large glass casserole place half the eggplant slices. Cover with onion mix. Arrange remaining eggplant slices on top and pour tomato sauce over the vegetables. Cover with plastic wrap. Place in microwave oven and cook on high setting for 8 min, or possibly till eggplant is tender and sauce is bubbly.
- Conventional Oven Directions: Saute/fry onion, garlic and green pepper in warm oil. Set aside, then fry eggplant. Assemble casserole as described in basic recipe. Bake at 350 F for 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1335g | |
| Calories 1354 | |
| Calories from Fat 851 | 63% |
| Total Fat 96.3g | 120% |
| Saturated Fat 25.73g | 103% |
| Trans Fat 1.41g | |
| Cholesterol 520mg | 173% |
| Sodium 5776mg | 241% |
| Potassium 2569mg | 73% |
| Total Carbs 76.5g | 20% |
| Dietary Fiber 21.1g | 70% |
| Sugars 36.92g | 25% |
| Protein 56.04g | 90% |
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